Bang Bang Chicken Thighs
Crispy, golden skin on bone-in chicken thighs served with a creamy, spicy-sweet bang bang sauce, perfect for a quick and bold weeknight dinner.
Ingredients
Chicken and Seasoning
- 4 pieces bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 1 tablespoon olive oil (or a neutral oil like canola)
- Salt and freshly ground black pepper, to taste
Bang Bang Sauce
- 1/2 cup mayonnaise (use full-fat for best texture) For a lighter sauce, swap half the mayo for plain Greek yogurt.
- 2 tablespoons sweet chili sauce (store-bought or homemade) Check label for nut allergies.
- 1 tablespoon sriracha sauce (more or less to taste) Add based on desired spice level.
- 1 tablespoon fresh lime juice (about half a lime)
Garnish
- 2-3 tablespoons chopped green onions For garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- Warm a large skillet over medium heat and add 1 tablespoon of olive oil. Swirl to coat.
Cooking Chicken
- Place the thighs skin-side down in the hot skillet. Press gently to ensure full contact. Cook for 7–8 minutes without moving them until the skin is deeply golden and crispy.
- Flip the thighs and cook for another 7–8 minutes, uncovered, until an instant-read thermometer reads 165°F (74°C).
Prepare Sauce
- While the chicken finishes cooking, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon lime juice in a bowl.
- Taste and adjust the heat or lime as desired.
Finish and Serve
- Remove the cooked thighs from the skillet to a plate and let rest for 3 minutes.
- Pour the sauce over the warm chicken and toss gently to coat evenly. Garnish with chopped green onions and serve immediately.
Notes
For a family-style spread, serve thighs over rice or with slaw. Store leftovers in an airtight container; ideally keep sauce separate for crispiness.